Tuesday, September 14, 2010

Every night Jane asks if I am making tofu.I think perhaps I never make it much because you have to make it right or it tastes bad.That means, It is a dish that you have to focus while making.At the grocery store with Jane yesterday, we passed the tofu and without asking, she chucked 2 containers into the cart.OK.So, tonight I made tofu. In honor of Jane.

Directions

Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.

Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, Add can of coconut milk and peanut butter. Keep on low.

55 comments:

See how I read your blog everyday? :)You are right about Tofu, I live in Hawaii (tons of Asians) and tried tons of times to eat it, I hated it every time...they probably were not cooked right! I will try to make this recipe and I'll let you know if I liked it...but in any case, can I substitute for something else? :)

Sounds good!Although I'm a vegetarian, I don't have the courage to try making tofu because, as you said, if you don't make it right it tastes like saturated tissues...8-)But naybe I'll try this recipe, I love coconut and peanuts...But I'd have to alter the groceries...I'm allergic to onions and I don't like mushrooms...Maybe it would be good with potatoes, garlic and zucchini, too...Best,Frau Nilsson

LOVE trying new recipes!! I cook vegetarian at our house....we are raising our girls vegetarian and my husband eats meat occassionally when out to eat. So this will be a must try! I actually just posted a tofu involved recipe on my blog and it's a pretty yummy dish! http://hughesxs4.blogspot.com/2010/09/tofu-twist-on-baked-ziti.htmlI LOVE your blog!!! Your are SOOOO inspiring to me and I look forward to reading about your happenings every morning!! Have a sparkling day!!

I have only cooked with tofu once, and that really wasn't cooking with it, I made a chocolate pie and it was delicious. I am not wanting to try this meal, although...not sure if I could get my hubby to try it. :) It looks yummy!

Oh nienie, that looks so yummy! How did the family like it? I'm sure we all know how Jane felt! I'm having friends over for dinner tonight and maybe I'll give it a try! The best feeling in the world is making dinner and seeing everyones smiling faces as they take it in. For me, when I see my husband John smile and give me a smooch because he likes what I made, I am in heaven. (we have been married for three months) Thank you for haring your beautiful life. Here is a little of mine...our two favorite things, music and food!

Looks SOOOO yummy! I canNOT wait to use the tofu in our fridge and whip this up. Thanks for sharing! I'm amazed that you put together meals like this on top of everything else -- I'm currently a working mother with just one little boy and I struggle to put a meal half this complicated on the table each night.

Nie-THis makes me wonder. Have you had coconut butter? The raw stuff in the jar? I like Artisana. I blame the coconut butter, and the coconut butter alone for adding 3 more pounds of junk in my trunk this year. But that's ok, because it's delicious. Have you tried it?

So here is a thought for your 'what are we having for dinner' problem. Sit down with a blank calendar and just fill in what you are going to have every night for about four to six weeks. Shop a week at a time. When it comes time to make dinner, choose from one of the seven menu items for the week. Rearrange the menu as necessary. During your planning, make allowance for quick meals (can do in about five to ten minutes), plan a left-over day (if you are lucky enough to have leftovers), and take into account things already in the calendar (like special days, birthday menu items, or days so packed that there is no time for cooking--those are crock pot days). Just because you usually eat at dinner time, doesn't mean you can't prepare it @ 10 in the morning, or whenever you have time/energy. And if you are really inventive, you can begin keeping those menus on the computer in a menu file and you just pull up the month, make a few adjustments and voila, the menu is done.

Sounds yummy (but I do love tofu)! I have another recipe in case you want to try another--it's called Broiled Tofu with Miso. Even my tofu-hating daughter likes it. Here it is on Epicurious:http://bit.ly/PyWVq

The only thing is, I have substitutions (ahem, like everyone on Epicurious.) You need the miso paste that comes in the container. Use brown sugar instead of white. Use Mirin instead of sake. There. It's the EASIEST thing to cook I swear. So sweet and salty at the same time.

PS. I think you're awesome! I've been reading you for years and this is the first time I've commented but I just think you're the bee's knees.

Oh, I'm so excited to see this. I start to run out of things to do with tofu...although tofu scramble is always a hit, even though my kids are a little suspicious of tofu sometimes. http://theppk.com/blog/2009/10/09/tof-u-and-tof-me-scrambled-tofu-revisited/

I cook the tofu in a tiny bit of oil on high in the wok until it's browned and crispy on the outside. Then it works great! I've got a similar recipe to this one and another one for lettuce wraps. I'll send them to you if you like :-)

Your recipes are always so different! You have inspired a southern farmer's wife to cook something other then purple hull peas and corn tonight! (I just won't tell the crowd what they are eating....) ;)

First Nie, thanks for indulging your loyal fans with a recipe from you...your very generous! I loved the pic of you and Mr. Nielson, very, very pretty couple the two of you are.To Carin, and I do know you meant your post with a sincere desire to help so I'm trying hard not to criticize, but unless your a burn victim...I don't think you can truly offer 'how to' advice to Nie. She's been there, done that, and really well...we all followed her blog pre-plane crash and admired her skills at organization (read the archives). Your so sweet to help, but please remember that it might be rubbing salt into real wounds.Peace! I don't mean to start stirring the pot, just wanted to offer a perspective!

This looks awesome! And I have everything on hand except the snow peas (a dinner miracle!) I know what you mean about the tofu. I live in Japan and the tofu here is incredible...made fresh daily. I wish I could get up the courage to ask (pantomime) a local at the market what I should buy, but for now I just order it at restaurants and buy the American stuff at the commissary since I can read the packaging. I've gotta change that.

Thanks to Simone, too for that link...I am SO making that. The miso in the tub is the best. Did you know that here there is half an aisle dedicated to different kinds of miso? Same with seaweed. And I can read NONE of it. *sigh*

This sounds interesting but I am sure that the best part about it, is the love that you add while you are cooking it.

As far as the naps go, I vote for you taking one. Your body is constantly working SO hard on healing that you need the extra rest. I have lived with a chronic pain condition for about eight years now, and as the mom of four energetic daughters, I have learned where and when to expend my own energy. Listen to your body. If you need to take a nap, pizza or take-out will work just fine. As long as there is something on the table to eat, everyone will be happy because you will be happier. I'm just a mom giving mom advice, but you have to accept your limitations before you will be able to flourish.

IVE NEVER HAD TOFU BUT U HAVE SPARKED MY INTEREST SO I WILL TRY.OH AND IF U TAKE A QUICK SHOWER,OR WASH UR FACE AND PERFUME OR SOMETHING U LOVE AND A LITTLE MUSIC ---THIS RITUAL WILL HELP U WITH THE AFTER NAP CRANKY FEELING. TRY IT IT WORKS--SHOWER , AROMATHERAPY AND MUSIC--then start dinner!!!I hope it works for u!!!

looks yummy although i don't like tofu, it's a texture thing i think but i bet i could use chicken?!love the picture of you and mr. neilson at the san diego temple. my daughter got married there july 24th, i would have loved to have seen you there!!

Steph -- I LOVE bok choy as well!! And I am going to try your recipe. But not often or my hips will pop out of my pants!!!

Sounds yum!!

Incidentally -- you can speed up your tofu prep by putting the cubes on a microwaveable plate w the paper towel and cook 1 minute on each side, changing towel between the cooking. Also -- I prep a LOT at once and use thru the week - try marinating in SoyVay (from TraderJoe's) or other terikyaki sauce and putting on skewers, bbq for a few min. Soooo yum!

It has been a while since I cooked with tofu, but I think the time has come to do it again! Thank you for posting this recipe. I love you and your family and so look forward to reading about you every day. Biggest of hugs to you.

I don't know how to reach you, other than through this particular blog (your others don't have a comments section, do they?), but I would just like you to know that you should not feel so ashamed of the carpet cleaner having seen you naked. Your body is only a shell, and nobody knows that better than you do. You let people see your heart and your soul every day, and, to me, that it a different form of nakedness, but one in which you need never be ashamed. Not everyone can say that, you know. If I were you, I would take comfort in that fact, and then laugh this other thing off. You didn't do anything wrong, and besides, the carpet cleaner is probably more embarrassed than you are! I promise you, if you ever run into this man again, he is going to see Stephanie the survivor, not Stephanie the naked. Look him in the eye and be proud. Love, Irene

Hi Nie - Thanks for this good sounding recipe -I'm going to give it a try this week. I'm always looking for new tofu recipes to try, since as you indicated it is hard to make tasty ones. I'm passing one of my fave tofu recipes on to you -http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html.Only word of caution, watch out that you don't add too much lemon. I've made this with success and without success due to adding extra lemon (which I usually love) - make sure to salt the chickpeas well too when cooking. And adding cashews to the top is a must! (Also, good served over rice) - Take Care!

about me

I have been blogging since 2005.
In 2008 My husband and I were in a airplane crash and I was burned over 80% of my body.
I wrote my memoir and New York Times Bestseller, "Heaven is Here".
Welcome to my Dialogues.